Slow Cooker Chili with Ground Beef

The snow was coming down sideways when I finally got around to throwing this chili together last winter. My kitchen was the only warm room in the house, and that slow cooker hummed like a faithful old friend all afternoon. When my husband walked in from shoveling the driveway, red-nosed and shivering, the smell hit him before he even got his boots off. That is the moment chili stopped being just dinner and started being a winter survival strategy.

I made this for our Super Bowl party three years running now, and the empty crockpot is becoming a sad tradition. My brother-in-law who claims he hates beans went back for thirds, and I have never felt more vindicated in my life. There is something about that long, slow simmer that turns simple ingredients into the kind of comfort food people remember.

Ingredients

• Ground beef: I use lean beef to skip the extra draining step, but regular works fine too, just give it a good drain before the slow cooker
• Onion and bell peppers: The red and green peppers add little pockets of sweetness that balance all those warm spices perfectly
• Garlic: Fresh minced garlic makes a huge difference here, do not be tempted to use the jarred stuff
• Kidney and black beans: Rinse them well to remove the canned taste, and the combo of two beans keeps every spoonful interesting
• Diced tomatoes: Keep all those juices, they become part of the cooking liquid as everything simmers together
• Tomato paste: This little can is the secret to that rich, deep chili flavor that usually takes all day to develop
• Beef broth: Check the label if gluten is a concern, otherwise any brand works beautifully here
• Chili powder: This is your base flavor, so use fresh chili powder, not that ancient jar in the back of your cabinet
• Cumin and smoked paprika: Together they create that smoky, earthy backbone that makes restaurant chili taste so good
• Dried oregano: Just a pinch adds a subtle herbal note that rounds out all the bold spices
• Salt and pepper: Start with half teaspoon each and adjust at the end, the flavors concentrate as it cooks
• Cayenne pepper: This is your heat control dial, start small and add more if you are feeling brave

Instructions

Brown the beef:

Cook that ground beef in a hot skillet until it is no longer pink, breaking it up with your spoon as it sizzles

Soften the vegetables:

Toss in your diced onion, peppers, and garlic, cooking just 2 to 3 minutes until they start smelling fragrant

Start the slow cooker:

Dump the beef and veggie mixture into your slow cooker, getting every last bit of those browned bits into the pot

Add everything else:

Throw in both kinds of beans, tomatoes with their juices, tomato paste, broth, and all those spices

Give it a stir:

Mix everything together really well so the tomato paste dissolves and the spices are evenly distributed

Let it work its magic:

Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 if you are running short on time

Final taste test:

Scoop out a small spoonful, let it cool a moment, and adjust salt, pepper, or cayenne as your taste buds dictate

Serve it up:

Ladle into bowls and let everyone go to town with their favorite toppings

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My youngest daughter used to pick around the beans until the day she helped me make this herself. Watching her scoop every bean out of the can, rinse them herself, and stir everything together somehow made those same beans acceptable. Now she asks for seconds and I try not to look too smug about it.

Making It Your Own

I have swapped ground turkey for beef plenty of times, and honestly, nobody notices the difference once all those spices get involved. The turkey version needs just a touch more salt to bring everything forward.

The Heat Factor

Some days I want gentle warmth and other days I need chili that clears my sinuses. That cayenne measurement is a starting point, not a rule. I keep a small jar of diced jalapeños on the table for the heat seekers in my family.

Freezer Stash

This recipe doubles beautifully and I always thank myself on busy weeks when I remember to stash a few containers in the freezer. The texture holds up perfectly and it tastes even better after thawing.

• Let the chili cool completely before freezing to avoid ice crystals
• Leave room at the top of containers since liquids expand when frozen
• Thaw overnight in the fridge for the best texture results

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There is something deeply satisfying about a meal that takes care of itself while you go about your day. Chili weather always comes back around eventually.

Recipe Questions & Answers

→ Can I make this chili on the stovetop instead?

Yes. Brown the beef and vegetables in a large pot, then add all remaining ingredients. Simmer covered on low heat for 1.5-2 hours, stirring occasionally, until flavors meld and chili thickens.

→ How spicy is this chili?

As written, it has mild to medium heat from the chili powder and optional cayenne. Adjust spiciness by increasing cayenne, adding diced jalapeños, or using hot sauce.

→ What toppings work best?

Shredded cheddar, sour cream, chopped green onions, and fresh cilantro are classic choices. Cornbread, crackers, or over baked potatoes also make excellent serving suggestions.

→ Can I use different beans?

Absolutely. Pinto beans, navy beans, or great Northern beans work well. You can also omit one can of beans if you prefer a meatier chili.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 4 days. Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.